主题：【已应助】求助英文文献5篇，请帮帮忙，谢谢啦！

【篇  号】：1
【题  名】：EXTRACTION, PURIFICATION AND DETERMINATION OF PECTIN IN TROPICAL FRUITS
【作  者】：B. K. SIMPSON1,†, K. B. EGYANKOR1, A. M. MARTIN2
【期刊名全称】： Journal of Food Processing and Preservation
【文献页码】： Volume 8, Issue 2, pages 63–72, December 1984
【全文链接】:http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4549.1984.tb00688.x/abstract

【篇  号】：2
【题  名】：Yellow Passion Fruit RindA Potential Source of Low-Methoxyl Pectin
【作  者】：Beda Marcel Yapo*† and Kouassi Leonard Koffi‡
【期刊名全称】： J. Agric. Food Chem.,
【文献页码】：2006, 54 (7), pp 2738–2744
【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf052605q

【篇  号】：3
【题  名】：Biochemical Characteristics and Gelling Capacity of Pectin from Yellow Passion Fruit Rind as Affected by Acid Extractant Nature
【作  者】：Beda M. Yapo*
【期刊名全称】： J. Agric. Food Chem.,
【文献页码】： 2009, 57 (4), pp 1572–1578
【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf802969m

【篇  号】：4
【题  名】：Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant
【作  者】：Beda M. Yapo, a,
【期刊名全称】： Bioresource Technology
【文献页码】：Volume 100, Issue 12, June 2009, Pages 3147-3151
【全文链接】:http://www.sciencedirect.com/science/article/pii/S0960852409000649

【篇  号】：5
【题  名】：Pineapple and Banana Pectins Comprise Fewer Homogalacturonan Building Blocks with a Smaller Degree of Polymerization as Compared with Yellow Passion Fruit and Lemon Pectins: Implication for Gelling Properties
【作  者】：Beda M. Yapo*
【期刊名全称】： Biomacromolecules,
【文献页码】： 2009, 10 (4), pp 717–721
【全文链接】:http://pubs.acs.org/doi/abs/10.1021/bm801490e